**SEPTEMBER RECIPES**

CRABMEAT DIP:

600g crabmeat
2 tbs miracle whip
1 packet PHILLADELPHIA cream cheese
1/4 onion-diced
1/2 stalk celery
salt & pepper to taste

Blend together,
Chill until needed
Serve with baquette,crackers or nacho chips



SHEPHERD'S PIE:

1kg lean lamb mince
1 large onion,sliced
1 medium carrot,chopped
1 stick celery,chopped
salt & pepper
2 tbsp beef stock
2 tsp BISTO (gravy powder)
1 tsp corn startch

1.5kg potatoes (perfect for mash)
butter
salt & pepper


In a casserole dish place the mince meat,onion,carrot,celery,bisto,beef stock,corn starch & salt & pepper-mix thoroughly.
Cook in a slow preheated oven @ 150C for appx 2hours
When cooked,drain gravy & keep one side.

On the stovetop-boil potatoes until tender.
Remove from stove,drain water & mash with salt & pepper,butter (as per usual)
DO NOT make into a wet paste-instead keep it firm.

Add the drained gravy back to mince mixture to moisten
Gently add the mash to the top of mince meat.
Use a fork to spread across & gently poke the edges


Warm oven to 200 C & bake pie until the potato is crispy & golden-appx 30min

Serve warm with cabbage/broccoli/cauliflower & extra gravy on the side




CHICKEN COUS COUS:
1/2 cup flour
1 kg boneless chicken breast
6 tbsp olive oil
6 tbsp water
9 tbsp cooking sherry
4 1/2 tbsp soy sauce
4 tbsp sugar
1 bunch scallions
1 1/2 cup cous cous


In a saucepan simmer the sherry,sugar & soy sauce.
Rinse the chicken & cut into bite size pieces.
Heat the oil in seperate skillet & add chicken & scallions-cook through.
Mix the flour & water in a closed container(shake to mix)
Add the sauce mixture & flour mixture to the chicken & scallions.

Prepare cous cous as per instruction & place on a large platter.
Scoop the cooked chicken mixture on top & serve.